1 Egg white
Dash of salt
1 Cup powdered sugar
1 Egg yolk, beaten
1/2 Cup whipped cream, measured after whipping
3 Tablespoon brandy
Beat egg white until foamy. Add salt. Gradually add sugar, mixing until smooth. Add egg yolk. Add whipped cream and brandy blending at low speed of mixer just until combined. Fluff with fork serving. Since this calls for such a small amount of whipping cream, you can whip half a pint and freeze the rest.
Good served on ginger bread or pumpkin cake.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!